Pesto & goat's cheese risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- olive oil, for frying
- 200g risotto rice
- 700ml chicken stock or vegetable stock
- 1 tub fresh pesto
- 100g soft goat's cheese
Method
- STEP 1
Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
- STEP 2
Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.
